From hard woody yellow lumps that we use a cleaver to peel, we end up with a ruby red conserve. Its texture is something a little like a turkish delight, coated with a morish sticky rich gel that is as complex and refreshing as any fine green tea.
Quince is an astringent fruit, and loves something creamy to help balance the serving. So why not whip some cream and bake some fresh scones, It’ll be a hit!
Rachel planted a quince tree first when she moved to Bordertown, and she’d never even tried a quince! And the local recommendations about quince were so right! It’s a versatile and highly underrated fruit. When Tom was just two years old he chewed away at quinces for hours, but I bet that might be an exception to the norm… even now we cook and dehydrate the fruit, and Tom will prefer it to most confectionery that kids seem to take for granted. Stewed quince is a most satisfying breakfast with cereals, it really cuts the gluey glueyness of porridge etc.
If there was ever a conserve for fruit connoisseurs, this is it!